Plat principal
Saltless Kpem (Cassava Leaves)
A saltless version of Kpem, made from pounded cassava leaves cooked with red palm nuts, eggplant and the garlic-bark spice hiomi. It is sweetened with sugar or ripe banana and served with boiled cassava.
Prep25 min
Cooking1 h 30
Total1 h 55
Servings5
DifficultyMedium
Calories340 kcal
Preparation
1 h 55- Peel the cassava and cook it for 45 minutes.
- Pound the "kpem" leaves after stripping them off.
- Put them in a pot and add water, along with the eggplants.
- Cook until the smell of the leaves disappears and the water evaporates from the pot, but without burning.
- Meanwhile, cook the palm nuts for 30 minutes,
- after cooking, pound them and extract the juice by mixing them with 2 cups of water,
- strain and pour the juice into the kpem (the palm nut juice should be thick),
- crush the eggplants with the spatula, stir and wait another 20 minutes after adding the hiomi and the sugar. Serve with the cassava.
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